Introduction
This is a collection of recipes aimed at babies being weaned using the baby-led weaning method. They have all come from the internet. For more information on baby-led weaning please go to http://baby-led.rhgdsrv.co.uk/pdf/blwleaflet.pdf. Obviously this booklet is completely free of charge and you are free to copy and distribute it, but if you find it useful then please consider making a donation to Care International via http://original.justgiving.com/keytrafficsystems. Some of the recipes included are American and use cups. One cup is approximately 240ml, or you can convert to weight by using the table at http://www.recipes4us.co.uk/us_cups_to_weight.htm. These recipes are not guaranteed to be suitable for babies of all ages. It is the parent’s responsibility to ensure that any foods served to their child are suitable for their age and ability. I haven’t included credits for the recipes but if you Google the name of the recipe then you’ll find the original! There is also a bibliography at the end of all the websites I used. Have fun, Louise x louisetipping@googlemail.com

5

4. Fry in a little unsalted butter or oil over a high heat until golden. Roll the banana balls in the porridge oats to make them easy for baby to pick up. Peel and core the apple. 6
. Stir enough of the baby porridge oats into the mixture to create a stiff texture 3. cut into squares Method 1. stirred together 1 apple Method 1. 3. making sure the mixture coats them well on both sides. Stir the wet ingredients into the dry ingredients until the mixture is nice and smooth. Form the mixture into bite size balls 4. 2. water and oil/baking powder combination.or even substitute soy milk) 2 tbsp oil 1 1/2 tbsp water a combination of 1 tsp baking powder and 1 1/2 tbsp oil. then serve!
2 No-Egg French Toast
Ingredients 1 ripe banana 3 fl oz milk (you can use breastmilk/formula for younger babies. Mash the banana and blueberries together until well blended 2. 2. then add the diced apples and mix well. In a bowl. oil. 3. combine both types of flour with the baking soda and cinnamon.100 Baby-Led Weaning Recipes
Breakfasts/Sweet Recipes
1 Banana Berry Breakfast
Ingredients 1 small ripe banana 1 tbsp blueberries 1-2 tbsp baby porridge oats (or normal porridge oats ground in a food processor) Method 1. In another bowl. Dip in pieces of bread.
3 Egg Free Apple Pancakes
4 oz whole wheat flour 4 oz plain flour 1/2 tsp baking soda 1 tsp cinnamon 8 fl oz milk (you can use breast milk/formula if you prefer . then dice finely. mix the milk. provided there is no family history of cow's milk allergy) pinch cinnamon drop vanilla essence whole-wheat bread. although using cow's milk in cooking for your baby is acceptable after 6 months of age. Place all the ingredients (except the bread) into a food processor and blend well.

optional Method 1. Place the peach 'x' side down. then tipping the yolk from one half of the shell to the other. breast or formula pinch of dried dill . gently beat the yolk together with the milk. then cool and remove the skin and stone 4. meanwhile allowing the egg to drain into a bowl. then cut and 'x' into the side of the skin 2. Heat the olive oil in a small frying pan and pour in the egg yolk 4. Simmer until soft. Stir constantly as the egg cooks and until it reaches the point where it is golden and separated into small pieces 5. To cook the peach wash it well. Fry until lightly golden on each side. 6. 2. then pour in approximately 2 tbsp of the batter per pancake. Reserve the egg white for use in recipes for the rest of the family. Mash the peach and stir into the cottage cheese 5. Separate the egg by cracking it carefully. Season with the dill if required (this provides wonderful flavour) and serve with squares of toasted wholemeal bread. Using a fork. into a small saucepan containing around an inch of water 3.
6 Oatcakes with Pear and Cottage Cheese
Ingredients 4 fl oz boiling water 6 oz porridge oats 1 tsp unsalted butter pureed pear small pot of cottage cheese
7
.100 Baby-Led Weaning Recipes 5. Either spread the cottage cheese/peach mixture on toasted wholemeal bread and cut into squares OR serve the toast squares with the cheese/ peach mixture as a dip
5 Scrambled Egg Yolk
Ingredients 1 egg 1 tsp olive oil 1 tbsp full fat milk.
4 Peachy Cheese Toast
Ingredients 1/2 cooked peach (see instructions for cooking below) 4oz cottage cheese slice of wholemeal bread . 3. Lightly grease a non-stick frying pan. toasted Method 1.

cored and diced 8
. Bake for 25 mins. About one hour before you start. stir the butter into the boiling water until it has completely melted. Put the rest of the oats on top and flatten thoroughly with the palms of your hands.triangles are more traditional. 4 . Chop the pre-soaked apricots finely. then top with the chopped apricots. stir in the oats. until golden. 3.100 Baby-Led Weaning Recipes Method 1. 3. roll it out to around 1/4 inch thick. 7. combine the pureed pear with the cottage cheese. 9. rice flour. Then stir in the rice syrup and mix well. soak the dried apricots in warm water or apple juice to soften them. 6. but don't try to remove the flapjacks from the pan until they've cooled down!
8 Wholemeal Apple Pancakes
Ingredients 3 oz wholemeal flour 1 oz rolled oats 2 tsp wheat germ pinch cinnamon 2 tsp baking powder 2 oz raisins 1 small apple. Rub some oats on to a surface suitable for rolling out the dough (to stop it sticking). until firm and golden. If it is. 2.you should be left with a fairly stiff dough. a little at a time. Meanwhile. Next. Press half the oat mixture into a greased baking pan. 5. 5. peeled. The mixture should be moist enough to 'clump' together. then form it into a ball. Over a low heat. just add more oats. and raisins. 8. melt the butter. In a bowl. Cut it into shapes . Stir in the oats and leave the mixture to stand for 5 minutes . 6. 4. but should not be runny at all. Mix together thoroughly. 8. but any shape will do! 7.
7 Apricot and Raisin Flapjacks
Ingredients 8 oz porridge oats 4 oz butter 2 oz rice flour 2 fl oz rice syrup 10 oz dried apricots 2 oz raisins Method 1. Slice into fingers when still hot. Place the uncooked oatcakes on a greased baking tray and bake at 350 deg F (180 deg C) for around 15-20 mins. then either top them with with cottage cheese. Preheat the oven to 350?F (180?C). Turn out the dough. 8. Cool the oatcakes. 2. or serve it as a dip. Next.

You should have something with a sticky. cement like consistency. leave it alone. milk and cornflakes. formula. smooth over and stick it in the microwave for about a minute. You should be left with a solid pancake that looks a bit dried-out and flap-jacky on the top. crushing cornflakes in the process until you have a paste. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely. Then add enough milk or water to cover. then add the second weetabix. sometimes less. whatever!) Optional extras: raisins. Cut it into segments and feed it to the baby. grated cheese Method Basically. Mix the reserved bran from the sieve with the Demerara sugar and sprinkle over the muffins. DO NOT touch it or fanny about with it. your microwave and your baby's personal taste. 4mm deep) of porridge oats into a round flat bowl. Bake in the oven for 30 minutes. Bake for 20–25 minutes until risen and firm to the touch. Depends on your bowl. pressing down with a spoon so that you have six little discs of cereal mixture. If you are formula feeding then you can do as I do and add a scoop of formula powder to the mix before adding the water. dried prunes.
13 Porridge Pancakes
Ingredients Porridge oats Milk (cow. sometimes more. it needs to cool and set.100 Baby-Led Weaning Recipes Spoon the batter into the muffin cases (fill to the top). Give it a wee stir. Mix together one of the weetabix. Store in an airtight tin for up to five days. Mash the banana into the cereal mixture until smooth. dried apricots. put a thin layer (oh I don't know. Divide into six and spoon into the greased tin.
15 Cous Cous Cakes
Ingredients For the sweet couscous 11
.
14 Wakey Wakey Cake
Ingredients 2 weetabix 20g cornflakes 100ml milk 1 small banana 1 small fairy-cake tin butter or olive oil for greasing Method Preheat oven to gas 5 and grease the tin. soya. Remove from the oven and turn out onto a cooling rack. breast.

100 Baby-Led Weaning Recipes
18 Scones
Ingredients 2 cups self raising flour 4 tbsp Margarine A handful of sultanas I grated apple 1 tsp cinnamon About half to 2 thirds cup of soya milk Method Sift the flour...
19 Apple and Cinnamon Pancakes
Ingredients 1 cup of flour (self raising) 1tsp baking powder (not sure if this is necessary) 1 grated apple A handful of sultanas a bit of cinnamon 1 cup of soya milk/ water/ mix of the 2 (possibly a bit more depending on how thin you like your pancakes) Method Mix wet ingredients into dry and fry spoonfuls in a hot oiled pan. whatever you like about 2 oz margarine about a quarter pint of milk Method Mix all the dry ingredients together Gently heat the marg and milk in a pan until melted
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. not like crepes. Add enough soya milk to make a soft dough. Bung in the apple and sultanas. Rub the marg into the flour until like breadcrumbs. Put on a greased baking sheet and bake at about 220C for 10-12 mins. This is an American recipe so pancakes are sort of fat and fluffy.
20 Fruity. baking powder and cinnamon into a bowl. Oaty Muffins
Ingredients 350g s/r flour 350g medium oatmeal 1tsp baking powder about tablespoon each of ground almonds and desiccated coconut Some chopped dried fruit. Roll or press the dough so it is flatish but still pretty thick and cut out rounds. They freeze well and keep in the fridge for a couple of days.

add a bit more soya milk if necessary so you have a soft dropping consistency Spoon into greased bun tray (I use a fairy cake tray as muffins are a bit big) and bake at 200 degrees for 10-15 mins (until just golden)
21 American Style Pancakes
Ingredients 250g plain flour (2 cups) 2 tsp baking powder 3 tbsp sugar (although this could be left out . make sure they are nice and soft and chop them into smallish cubes 14
. Heat a frying pan until medium hot and grease lightly with extra butter. Stir in oats. baby-fist size.
23 No Sugar Flapjacks
Ingredients 150g lower fat butter 225g porridge oats 100g dried apricots. Press into baking tray and bake for 15mins at 190deg. chopped 150g ready-to-eat stoned dates. melted Method Mix the milk. Cook for 1-2 minutes or until bubbles form on top and the underside is golden. lightly beaten 50g unsalted butter. eggs and melted butter in a large jug. Don't worry about lumps... Keep them warm in the oven while you finish the batch One mashed banana can be used to replace the sugar
22 Low Sugar Flapjacks
Ingredients 4 very ripe bananas 1/2 .100 Baby-Led Weaning Recipes Mix the wet into the dry. add the flour and mix quickly. Flip each one over and cook for 1 minute.see below) 250ml milk 2 eggs. pour in batter in batches to make rounds.3/4 cup of sultanas 3 cups of oats 1 egg 1 grated carrot 2 tablespoons golden syrup 1 tsp mixed spice 1 tsp cinnamon Method Place all ingredients except oats in a bowl and mix with a handmixer until raisins are all chopped finely and the mixture is well blended.

Put the wheatgerm mix into the bottom of the ring/case and pat it down firmly with the back of a spoon. It will be done when a wooden skewer/cocktail stick inserted into it comes out clean after 5 seconds. Dip each banana finger into the yogurt and make sure it is well coated. then the mashed banana. until firm. Place in a preheated oven at about 170 degrees (150 fan)/ 350 F for 5-10 minutes . Finally. 3. Then. You'll need to run a knife around the inside of the baking ring to release it. You can also make different flavours by adding extra things with the cheese and cream such as: 16
.100 Baby-Led Weaning Recipes Method 1.
27 Baby Cheesecake
Ingredients 2 tbsp full fat soft cheese 2 tbsp double cream 2 tbsp wheatgerm (can use 1-2 crushed digestive biscuit after 12m) 1 tbsp butter 1 tsp sugar (optional) Method Heat the butter in a small pan until melted then turn off the heat and add the wheatgerm and 1/2 tsp sugar (optional).check after 5 minutes as wheatgerm burns easily! When done lightly toasted look . Stir in the raisins and the egg. spread evenly and refrigerate Can be served soon after for a soft cake or chilled overnight for a firmer texture. Grease a section of baking tray and place a non stick baking ring on top (those rings you can fry eggs in or bake small round things in). You can use any cheeses from mascarpone (very creamy) to basic soft cheese. While this is cooking put the cheese and cream in a bowl with the remaining sugar and mix well.leave to cool.
26 Frozen Banana Bites
Ingredients 1 ripe banana natural yogurt toasted wheat germ (available in health food stores) Method 1. 2. 3. Peel the banana and cut it into thick 'fingers'. Add the nutmeg and cinnamon to the flour and rub in the butter. roll each finger in wheat germ until thoroughly covered. 2. 4. mix until the wheatgerm is fully coated. or you can use 2 muffin cases (which are smaller) in a muffin tin if you don't have any rings. Bake in a greased loaf tin at 350 deg F (175 deg C) for 45 mins to one hour. freeze the fingers on sheets of greaseproof paper and serve when firm. Spoon the cheese mix onto the cooled cheesecake base still in the ring or base.

100 Baby-Led Weaning Recipes 1/2 mashed banana 1 tsp cocoa or 1 chunk melted chocolate fresh fruit such as strawberries or blueberries soaked raisins or sultanas
28 Breakfast Oat Pancakes with Caramelised Bananas
Ingredients 5 tbsp plain flour 2 1/2 tbsp ground porridge oats 1 tsp baking powder A tall glass of milk (approx 250ml) One egg 2 bananas Blueberries to serve 2 tbsp golden syrup An inch chunk of butter (approx 40g) plus some extra for cooking with Method In a bowl. melt the chunk of butter. Once it has melted. spoon some of the caramelised bananas on to two pancakes per plate.Combine all the ingredients in a bowl. Cook the pancakes for a couple of minutes either side. 3. It will not be a smooth batter as such because of the oats but it should not be lumpy. Drizzle some of the caramel over both pancakes and serve with fresh blueberries on the side. In a frying pan. When you are ready to serve. turning them once.
29 Wheat-Free Cereal Bars
Ingredients 4oz non-wheat flour 4oz baby porridge 8 fl oz natural orange juice Method 1. the baking powder. Chop up the bananas. The mixture naturally spreads into a disk shape. until it forms a dough. 2. 17
. Preheat the oven to 350 deg F (180 deg C). The pancakes stay warm just by stacking them up on a plate while you cook the remaining batter. At the same time that the bananas are cooking. the oats. You can cook as many pancakes as your pan will fit at the same time. heat a non-stick pan and add a good knob of butter (the pancakes can stick to the pan so don’t be shy with the butter). Add the bananas and cook them over a moderate heat for 4 minutes. the milk and the egg. mix together the flour. I used a large salad spoon (probably the equivalent of 1 and a half tablespoons) to simply drop some mixture into the frying pan. add the golden syrup and mix together. Roll out the dough and cut into 1" bars.

2. Pour the water into a small saucepan. 5. until the cubes are coated. cinnamon and sultanas. mix together the flour. nutmeg.
31 No-Cook Tofu Cubes
Ingredients 1 package of firm tofu. They are then ready to serve!
32 Banana and Sultana Biscuits
Ingredients 1 lb ripe banana puree 1 tsp vanilla essence 2 oz wholemeal flour 6 oz rolled oats 18
. Put as many tofu cubes as needed into the bag and shake well.
30 Baby’s Healthy Carrot Cake
Ingredients 8 oz wholemeal flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch salt 10 fl oz water 6 oz raisins 6 oz sultanas 1 tsp cinnamon 1/2 tsp nutmeg 8 oz carrot. then pour the liquid mixture over them. 6. In a bowl. Place the grated carrots into a bowl. 3. baking powder and salt. Pour the mixture into a greased pan and bake for between 45 mins and 1 hour. Bring the mixture to a boil. Place on a baking sheets and cook for around 20 mins. Place the cornflakes into a sandwich bag and crush until fine. Preheat the oven to 375 deg F (190 deg C). Combine the wet ingredients with the dry ingredients and mix thoroughly. baking soda. until a sharp knife inserted into the centre comes out clean. until dry and hard. Add the applesauce give the mixture a good stir. 3. Add the cinnamon/nutmeg (or both!) and shake the bag to mix. 2. 4. then lower the heat and simmer for 5 mins. then add the raisins. cubed handful of cornflakes pinch of cinnamon or nutmeg Method 1. 7. grated 4 fl oz sugar-free applesauce Method 1.100 Baby-Led Weaning Recipes 4.

Method Preheat the oven to 350 deg F (180 deg C). pour in the mixture and flatten on top.
33 Fruity Breakfast
Ingredients 1/2 small banana 2 tbsp plain yogurt 1-2 tbsp fresh. maple syrup and vanilla in one bowl and the flour. nutmeg and bicarbonate of soda in another. then serve
34 Oat Bars
Ingredients 6 oz (1 1/2 cups) rolled oats* 6 oz (approx 3/4 cup) dried cranberries (or substitute with another dried fruit your baby enjoys) 2 tbsp wheat germ (a nutritious addition. until the cubes are coated. Carefully stir in the sultanas. ripe peach. but you can use reduced fat milk for older children and adults) 1 egg. Mix the wet ingredients with the dry ingredients until thoroughly combined. beaten 1 tsp vanilla extract *If you use quick cooking oats in this recipe. 2. mix the milk with the beaten egg and vanilla. dried fruit and cinnamon into a bowl and mix thoroughly. 19
. Bake until golden brown.100 Baby-Led Weaning Recipes 2 tsp ground nutmeg 1 tsp bicarbonate of soda 4 oz sultanas Method 1. until the dry ingredients are thoroughly moistened. Preheat the oven to 425 deg F (220 deg C). spoon on to a non-stick baking sheet and flatten with the back of the spoon. Combine the bananas. 6. 5. you will need less milk (probably just under 8 fl oz / 1 cup) and a shorter cooking time (30 to 40 mins or so). Using a tablespoon. 3. Mix the dry ingredients with the wet ingredients. Roll the cubes in the oatmeal flakes to make them easy for baby to pick up. Grease a small baking tin. Put the oats. wheat germ. but not essential) 1 tsp cinnamon 10 fl oz (1 1/4 cup) milk (I used whole milk. In a separate bowl. Add the peach cubes and stir well. peeled and cut into bite-size pieces 1-2 tbsp baby oatmeal/porridge (or regular oats ground in a food processor) Method Mash the yogurt and banana together until well blended. 4. oats.

Mix the flour.with various toppings 20
. Rub in the butter until the mixture looks like bread crumbs. Cook the bread slices for a couple of minutes until the undersides are golden.
36 Whole Wheat Carrot Biscuits
Ingredients 2 oz (1/2 cup) whole wheat flour 2 oz (1/2 cup) all purpose flour 3 tsp baking powder 2 tsp brown sugar 2 tbsp butter 6 oz (3/4 cup) cooked. Cut into bars (or whatever shape you like) whilst still warm – and they’re particularly tasty served warm. Heat a little unsalted butter in a frying pan/skillet over a medium heat.
37 More Breakfast Ideas
Eggy bread Porridge Toast . too.100 Baby-Led Weaning Recipes Bake for 40 to 50 mins until firm. then cut with a cookie cutter into circles. Grease a baking sheet and place the biscuits on it. Mix in the mashed carrots. then add enough of the milk to form a soft dough. making sure it soaks right in. Dip each slice of bread into the mixture. Bake until golden (around 10-15 mins). at least one inch apart. then turn and repeat on the other side. Cool and serve with a blob of delicious homemade applesauce. mashed carrots 2 to 4 fl oz (1/4 to 1/2 cup) milk 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg Method Preheat the oven to 375 deg F (180 deg C).
35 French Toast with Vanilla and Applesauce
Ingredients 2 slices of bread (whole wheat if possible) 2-3 tbsp vanilla yogurt 2 tbsp whole milk 1 large egg yolk little drop of vanilla essence pinch cinnamon Method Mix everything except the bread together in a bowl until well blended. baking powder and brown sugar together in a bowl. Roll out the dough on a floured surface to a thickness of 1/2 inch.

39 Egg and Avocado Sandwiches
Ingredients 1/2 ripe avocado 1 hard boiled egg wholemeal bread Method 1. If you are using organic produce. watch carefully for any sign of digestive comfort) 2. Mash the avocado until smooth 2.
40 Roasted Root Veg Trio
Ingredients 1 sweet potato 1 parsnip 1 carrot pinch of thyme (optional) olive oil 1 tbsp grated Parmesan or Cheddar cheese Method 1. 3. then add enough apple juice to give a 'saucy' consistency.Place the cubes in a bowl and toss with the olive oil and thyme. Mix with the mashed avocado 3. you may scrub the vegetables (leaving the skins on) for babies who are confidently chewing (do however.therefore . Peel the vegetables and cut them into cubes. Cook the pasta according to the directions on the pack. 2.100 Baby-Led Weaning Recipes
Savoury Recipes
38 Pasta with Butternut Squash Sauce
Ingredients 4 oz pasta bows (or your baby's favourite pasta shape) 4 oz roasted butternut squash pinch nutmeg pinch sage unsweetened apple juice Method 1.Separate the egg yolk from the rest of the egg and mash well. be aware that some babies may have difficulty in digesting peel . Spread on to the bread to make a sandwich and cut into squares OR lightly toast wholemeal bread and cut into fingers and serving the egg/avocado as a dip. Alternatives to wholemeal bread include lightly toasted bagel (wonderful for dipping as bagels do not break up easily) or pieces of pitta bread. blend the squash with the nutmeg and sage. Warm through and serve as a dip to accompany the cooked pasta. Meanwhile. if using 22
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then slowly add the oil and water. Carefully remove them with a slotted spoon.with a fresh tomato sauce for babies already enjoying tomatoes . peeled. EITHER Take heaped teaspoons of the butternut squash and place at intervals along 1 sheet of pasta. cooked and mashed pinch of sweet paprika (optional) Method Mix the flours together. then carefully slide in your ravioli shapes (we find it best to cook just three or four at a time). Knead the dough thoroughly.100 Baby-Led Weaning Recipes 2. Mix all the ingredients thoroughly in a bowl 4. 5. Place in the oven and bake for around 20 minutes until golden.if it seems too dry. Roll out each piece VERY thinly. They are inexpensive and make it much easier to create perfect ravioli shapes! NEXT. Serve as they are .
46 Butternut Squash Ravioli
Ingredients 2 oz (1/2 cup) flour (unbleached) 2 oz (1/2 cup) semolina flour 2-3 fl oz (1/3 cup) very warm water 1 tbsp olive oil around 6 oz (3/4 cup) butternut squash. Bring a large pan of water to the boil. cut around the butternut squash mounds with a very sharp knife. The mixture should become a ball of dough .. Place the other sheet of pasta over the top and press down around the 'mounds' of butternut squash. Stir the paprika into the butternut squash. Next. mixing well (this is easiest to achieve with a food processor set at the lowest speed). Create a decorative edge for your ravioli by pressing all the way around the edge with the wet prongs of a fork. OR Splash out on some ravioli moulds. then divide into two pieces. Spoon the mixture into a greased mini muffin tin or mini muffin cases. Soften the vegetables by simmering in a little water for 2-3 minutes. add a teaspoon of water at a time until a ball is formed.or even with a sauce of another veggie puree thinned with a little stock!
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. When the shapes rise to the surface of the water. then drain and pat dry. they are ready. 3..

100 Baby-Led Weaning Recipes Roll into 1 inch balls.
50 Cheese and Vegetable Muffins
Ingredients 3 or 4 broccoli florets and one leek. de-seeded and chopped up 100g grated mature cheddar 225g self-raising flour 175ml milk 55ml olive oil 1 free-range egg Method Preheat your oven to 200°C (180°C for a fan oven)/ 400°F Once you have steamed your vegetables (if you are using carrots or courgettes you can simply grate them up. steamed and chopped up (you really can use any vegetables – spinach.6 tbsp fresh breadcrumbs 1 . mix them together with the cheese and the flour. crushed Italian herbs to season One egg ( I use olive oil instead as DS is egg allergic) Method Mix all ingredients together in a bowl. The muffins are ready when they are brown on top and fairly dense to the touch. Add in the wet ingredients and mix to a lumpy. spoon the mixture in to fill each one to the top.2 cloves of garlic. place the tray in the middle of the oven and leave to cook for 20 minutes. 5-10 minutes after coming out of the oven
51 Pork and Apple Burgers
Ingredients 250g pork mince 1/2 eating apple. Place on a baking tray and cook for around 20 mins. then cool and serve. Drain the fat. fairly thick batter. Make however many burgers you want depending on the size you want them. finely chopped or grated 1 small onion. Grill or fry
52 Chickpea and Herb Dumpling Soup
Ingredients 1 tablespoon oil 1 onion chopped 27
. Lightly oil some muffin tins. courgettes and carrots all work very well. finely chopped 5 . Best served warm. 6-8 cherry tomatoes. until mixture is sticking together nicely. there is no need to pre-cook them). You can also add ham or bacon).

bring to boil then simmer for 10 mins. it will come off during the course of the cooking.
53 Beef and Beer Casserole
Ingredients 500g lean stewing beef. stir in cheese and herbs (and 1 can blended chickpeas .100 Baby-Led Weaning Recipes 2 cloves garlic. cumin. Water for adding extra liquid Two bayleaves or a bouquet garni Salt and pepper Method Dry the meat. whatever) 3 tablespoons milk Method To make the soup: heat oil in saucepan and cook onion over med heat for 2-3 mins until soft.my addition!) Make a well in the centre. dip it in a bowl of salt and peppered flour and then drops it into some hot oil and butter in the pan. cubed Butter Olive oil Large onion Plain flour. Once you've finished with that. bring together into rough ball. Add chickpeas (I did 1 can here) stock and tomato. cover and simmer 20 mins or until a skewer comes out clean when inserted into centre of dumpling. dependant on the size of your frying pan/casserole dish. Add dumplings to soup. Say four or five cubes at a time. Stir in coriander. 28
. There will probably be some flour stuck to the bottom of the pan but don't worry. rub together with fingertips until mixture resembles bread crumbs. To make the dumplings: Sift flour into bowl and add the chopped butter. and chilli and cook for 1 min or until fragrant. not much more than a heaped tablespoon is necessary Two carrots 6 or so new potatoes Three-quarters of a pint of beer. If the beer is dark make it half a pint. parsley chives. crushed 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 tsp chili powder 2 x 300g cans chickpeas 3. divide into 8 portions ( I think I made about 12).5 cups veg stock 2 x 425 cans chopped tomatoes 1 tablespoon chooped fresh coriander 1 cup SR flour 25 g butter 2 tablespoons parmesan 2 tables spoons mixed herbs (coriander. add the milk and mix with flat bladed knife until just combined. ground coriander. leave your browned meat in a dish to the side and crack on with your onions and whatever else you fancy. Add garlic.

remove from heat and leave to cool briefly while you mix the minced meat and the cheese and harissa. to whatever size of burger you fancy. except flour. always gently. finely. but not essential A good hunk of cheese. before adding the onions to the mixture. When it is transparent. checking it every so often for sticking or extra liquid. Method Gently. Roll all the sausages in the flour to seal and fry in vegetable oil. Add a couple of bay leaves or a bouquet garni. We tend to have them in toasted pitta breads. finely chopped. add some more oil (and a spot of butter for flavour) keep the heat down and slowly cook your onion. Take a handful and shape into whatever size sausage shape you want. A teaspoon or so of harissa.
54 Chicken and Apple Sausages
Ingredients 1 chicken breast. finely chopped 1-2 tbsp fresh breadcrumbs 1 clove of garlic.
55 Cheesy Beefburgers with Harissa
Ingredients A pack of good-quality lean minced beef One medium onion. fry the onion and garlic in oil or butter in a frying pan. paprika. Then roll into balls and flatten. If the mixture seems quite sloppy just add more breadcrumb until it sticks together better. and whizz together for few seconds. something like an 80 shilling. roughly grated. then slowly pour over a bottle of beer. One clove of garlic. roughly five minutes each side (but I like 'em a bit rarer. 29
. crushed Seasoning of your choice eg Italian herbs.100 Baby-Led Weaning Recipes Chop your large-ish onion. diced 1/2 eating apple grated 1 small onion. Add the sliced carrots and quartered new potatoes. then return the meat to the pan cover with lid and cook at 325F/170C/Gas Mark 3 for 1 and a half hours. finely. so we make them roughly to fit. to be honest. this again will make however many sausages you want depending on size. Fry them off gently. not too dark not too light and let cook for five minutes to take off the alcohol. and then fry them to as cooked as you wish. Really get your hands in about it and give it a good squidge. chinese 5 spice plain flour Method Whizz the chicken for a few seconds in a food processor then add the rest of ingredients. with sweet potato chips. A spritz of olive oil for frying.) The cheese keeps them together and it goes crispy and oozes out of the burger as it cooks.

I do them on a low heat for about ten minutes. I cut bits out of it with a pastry cutter and then fried until brown. Then throw in a layer or two of frozen peas. so that the fat is released and greases a small frying pan. until you see the sides come away from the pan a bit.
58 Pea and Pancetta Frittata
Ingredients 1 pack pancetta. medium-low heat again. roll into a ball and roll out into a 5mm thick circle. cubed Frozen peas 4 eggs Method So gently fry the pancetta. give them a stir and then put the egg mixture in Cook it for a bit. because I like it a bit caramelly. actually. then under the grill to do the top and hey bingo.
59 Lamb Tagine
Ingredients 1 chopped onion 30
. You can add butter and milk to the mashed potato if you're normal. you've got a store-cupboard lunch.I guess you could leave this out) Method Mix together.100 Baby-Led Weaning Recipes
56 Chickpea Burgers
Ingredients 1 tin of chickpeas 110g gram flour 1 tsp cumin 1 tsp coriander 4 spring onions 4 garlic cloves a bit of water Method Whizz together all the ingredients Shape a bit into a patty and fry on each side for five mins
57 Potato Scones
Ingredients 255g mashed potato 1tsp baking powder 55g rice flour 1/2 tsp salt (eeek .

longer for bigger.
63 Courgette Fritters
Ingredients 350g courgettes 1 grated onion 60g gram flour 1/4tsp baking powder 1tsp coriander Method Grate the courgettes and squeeze out as much liquid as possible. Put dough on oiled baking tray and smoosh with fingers until it is the right size. it doesn't have to be even. Gas Mark 6. (it's faster if you grate the butter straight from the fridge) Slowly add about milk a splash at a time and stirring with a spoon each time until you get a dough.. peas.g.. Knead with hands in bowl (or get handy toddler to help. Add veg of choice Daintily dump the cheese on top. whatever. beans. Put in oven. for about 10 minutes for hand sized.) and split into pieces depending on how many pizzas you want. that sort of thing… Grated cheddar cheese Method Mix self raising flour with butter and rubbing until you get breadcrumb type mixture.
64 Finger Food Patties
Ingredients 3 tablespoons plain flour 3 tablespoons milk 1 egg a little butter for frying the filling of your choice
32
. thin strips of courgette (use a potato peeler) or carrot. bits of broccoli. Cut into pieces and eat yours while waiting for the rest to cool. Spread on some red pesto sauce straight from the jar. You might not need it all. Or leave it as one massive one.100 Baby-Led Weaning Recipes
62 10-Minute Pizza
Ingredients 4oz self raising flour 1oz butter 50ml milk Red pesto sauce Veg of choice e. Add remaining ingredients Fry a good dollop for 2-3 mins each side.

good grinding of black pepper Method Mix ingredients together and leave to stand for 15 mins. Cook over medium heat and when wee bubbles of air appear at the top.you get the idea Heat a frying pan with butter then when it is smoking slightly pour in fritter sized circles of batter (about a dssp each I reckon).I've used: mashed banana and cinnamon. and 20-25mins at 220C.100 Baby-Led Weaning Recipes Method Crack the egg into the four and mix well Add milk a little at a time to form smooth batter Add some filling . You can freeze them now if you want to. Form into whatever sized nuggets (its up to you. sweetcorn. flip over and cook another couple of mins. Mix all ingredients up to and including salt and pepper together. Place on greased baking sheet and cook for about 20 minutes (45 if frozen)
66 Yorkshire Puddings
Ingredients 2 eggs. 125g plain flour.
65 Minced Chicken Nuggets
Ingredients 750g minced chicken 175g breadcrumbs 175g grated cheddar 1 tbsp mayo to bind 1 clove garlic salt and pepper beaten egg and some fine toasted breadcrumbs to coat the nuggets Method Preheat oven to 180C. peas. 150ml milk mixed with 150ml water. Nice drop of lard/dripping in the pudding tin(s). mine are sort of walnut sized) and roll them in beaten egg and then in toasted breadcrumbs. 1 level tbsp wholegrain mustard (optional).
67 Toast Pizza
Ingredients 1 slice of bread Tomato puree Cheese of choice
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. This makes them really quite crispy on the bottom. leftover sweet potato . green beans and cheese.

100 Baby-Led Weaning Recipes Method Lightly toast your bread so the bottom won't be soggy.
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. tinned or cut from cob (3 cobs) 1 red onion. Cover with cheese.I like them this way! However. Bung under the grill until the cheese is melted and bubbling. Dip the strips of chicken in the egg. Bring to a medium heat and allow to soften (starting the garlic in the cold oil helps prevent burning). 2. Stir in the can of tomatoes and the tomato puree. You can allow the chicken to cool and serve it as is . pressing firmly. chopped 2 eggs half bunch of coriander 125g plain flour 1 teaspoon baking powder Method 1. the cornflakes can be a bit scratchy. Cook for 1 minute each side. Heat a tablespoon of oil in frying pan and heat to medium-high heat. or until golden. and cook to a nice "mush". Spread a thin layer of tomato puree over the top. To make the sauce: If you are using the garlic.Place 2/3 of the sweetcorn and all other ingredients in food processor and blitz. ALLOW TO COOL! Molten cheese has thermonuclear properties! Cut your "pizza" into strips and serve!
68 Cornflaky Chicken
Ingredients 1 chicken breast. 3. and continue to saute until nice and soft.just roll them in the sauce and allow to sit for a couple of minutes and the cornflakes will go nicely soggy. and then coat in the crushed cornflakes. Drop 2 tablespoons of mixture per cake into pan. Add the chopped onion. and bake in the oven for 20 minutes. so you could try them with the tomato sauce . Stir in the rest of the corn. cut in finger size strips 1 egg 1 bowl crushed cornflakes Optional tomato sauce: 1 can chopped tomatoes Tbsp tomato puree 1/2 onion chopped 1 clove garlic (if your baby likes it!) Method Heat your oven to 180 C. chop finely and put in a cold pan with some oil. cooking 3 at a time. Lay the strips on a rack over a baking tray or roasting tin.
69 Sweetcorn Patties
Ingredients 525g sweetcorn kernels.

very cute). Fill bases with grated cheese mixed with chosen filling..
72 Fish Cakes
Ingredients White fish 35
. 5-10 for small). beans etc) Method Cook noodles according to packet without the season sachet.. or I use chopped ham or chicken for less saltiness. Heat a pan and break in 1 egg and stir around for a bit until half cooked. Beat together 3 eggs and 100 milk and pour over filling until reaches the top.whatever really. mix with a little bit of water until you have a dough. Tip onto highchair
71 Quiche
Ingredients Butter Flour (wholemeal and plain) Cheese Eggs Milk Random veg for filling Method Grate 2 oz butter into 4 oz plain flour (I use half and half wholemeal and plain) and rub until breadcrumbs. diced half bunch of coriander 2 tablespoons lime or lemon juice 2 tablespoons chopped spring onions Mix all salsa ingredients together!
70 Eggy Fried Noodles
Ingredients 1 pack cheapo noodles 1 egg Some frozen veg (peas. prick all over with a fork to stop bubbles and bake GM 6 or 200 degrees until golden (about 15 mins for big.. tomato slices (I use cherry toms for little ones. about 20 mins for a big one and 5-10 again for small. Once egg is cooked take off heat. Roll out dough and either make one big one or use a fairy cake tin to make lots of little baby-hand sized bases. Put back in oven until golden brown and a knife comes out clean. peas. sweetcorn. courgette. sweetcorn... Bacon.100 Baby-Led Weaning Recipes For accompanying avocado salsa: 2 avocadoes. stir in frozen veg and leave to sit for a minute or so while the veg cools the egg and noodles. Add drained noodles and stir a bit more.

flat leaf parsley Egg Breadcrumbs Method Cook in ovenproof dish white fish in milk until turns opaque (check there are no bones) Gas mark 5 approx 10-15 mins Boil potatoes and mash. Cool. Place on lightly oiled baking tray and bake in oven gas mark 5 for about 10 minutes or until lightly golden
73 Teeny Turkey Meatloaves with Applesauce
Ingredients 12 oz (3/4 lb) ground turkey (minced turkey) 1 oz (1/2 cup) fresh bread crumbs (here’s how to make them) 1/2 small sweet potato. Dip each patty in the beaten egg and dip in bread crumbs (stale or oven dried if possible). peeled and cored .(you could use apple juice instead. flat leaf parsley is good . onions. peeled and grated 2 green onions/scallions/spring onions. sweet potato. Pour in about one inch of water . remove from the pans and serve with extra applesauce for dipping!
74 Sugar Free Applesauce
Ingredients 4-5 medium apples. bread crumbs.g. Combine the ground turkey.but it is up to you.use naturally sweet varieties. ginger and allspice with 1 tbsp of the applesauce and mix well. no butter /milk needed. Fuji pinch nutmeg or cinnamon water Method Chop the apples roughly and place in a saucepan. Add fish and mash together. sliced very thinly 1 tsp fresh ginger. Finely chop herbs. Grease 4 mini loaf pans (with a capacity of around 3/4 cup each). Place in the oven and bake for around 20 mins. but some varieties will contain sugar) 36
. Divide the mixture between the four pans and flatten. Golden or Red Delicious. such as Gala. until cooked through. beat an egg and add small amount to mash to bind Flour your hands and take small amounts of the mixture to make small patties.100 Baby-Led Weaning Recipes Potatoes Herbs e. grated 1/2 tsp allspice 2 tbsp applesauce Method Preheat the oven to 375 deg F (180 deg C). Brush the rest of the applesauce on the top of each meatloaf.

then sprinkle the mixture on to each eggplant slice. remove the apple chunks from the pan and either puree them or mash them well. Press each slice of eggplant into the breadcrumbs. Place the slices in a single layer on the baking sheet. TIP: You can mix a small quantity of other veggies with the cheese – we like to add a little very finely chopped red bell pepper!
76 Mini Vegetable Quiche Recipe
Ingredients 1 small zucchini (courgette). making sure both sides are covered.nice and cold.
75 Very Vegetable Pizza
Ingredients 1 medium eggplant/aubergine 2 fl oz (1/4 cup) homemade tomato puree or canned tomato sauce around 4 oz (1 cup) dried bread crumbs – whole wheat if possible pinch dried oregano around 2 tbsp grated mozzarella cheese around 2 tbsp grated Parmesan cheese Method Preheat the oven to 400 deg F (200 deg C). Mix the bread crumbs with the oregano. diced around 4 asparagus spears 8 fl oz (1 cup) cottage cheese 8 fl oz (1 cup) ricotta cheese 3 eggs. Cover a baking sheet with foil and grease lightly. Cover and simmer slowly until the apple chunks are tender (about 10-15 mins).100 Baby-Led Weaning Recipes Bring the apples to a boil. Mix the two types of cheese together. Peel the eggplant and cut it into 1 inch thick slices. Thin with a little cooking water if necessary. Sprinkle with cinnamon and nutmeg and serve warm or . beaten 5 oz (1 cup) diced Cheddar cheese 2 tbsp olive oil 3 tbsp whole wheat flour 1 garlic clove. then reduce the heat. Bake for around 20 mins. Instead. crushed 1 tsp dried basil
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. until the eggplant is tender and the cheese is golden.as a soothing treat for teething babies . Spread a small amount of tomato puree on to one side of each eggplant slice. DON'T cook the apples to the point where the mixture actually looks like applesauce! Cooking it this long will cause it to be watery and tasteless.

Remove the woody stems from the asparagus spears. You should now have quite a stiff mixture. you might need a bit more chickpea flour to thicken it up. Using the palm of your hand. mashed butternut squash 3/4 tsp ground flax seeds 1 tbsp hot water 1 tsp ground coriander 1 tsp ground cumin 1 garlic clove. Cool and serve – we use a palette knife to remove the quiche from the dish or tray. chopped 38
. garlic and basil. Bake for around 20 mins.100 Baby-Led Weaning Recipes Method Preheat the oven to 375 deg F (180 deg C). flatten each ball to a thickness of around half an inch. Add the baking powder to the chickpea flour. but if the moisture content of the butternut squash was quite high. cooked and peeled 16 fl oz (2 cups) water 2 cloves garlic 1/2 small onion. until golden. steam them for a few minutes. Beat the eggs with the cottage cheese. finely chopped 1. Stir in the flax seed mixture. then chop them. The time will depend on the size of the quiche(s) but will be somewhere between 30 to 45 mins. Cool to a safe temperature and serve!
78 Black Bean Cakes with Sweet Potato
Ingredients 7 oz (1 cup) dried black beans 1 small sweet potato. The leftovers freeze very well. Bake until the quiche has set and is lightly golden. spoon the mixture into 10 little balls on to a greased baking sheet. so you can save some for a future date!
77 Butternut Squash Bites
Ingredients 8 oz (around 1 cup) cooked. Mix well. Using a tablespoon. then gradually incorporate the flour into the butternut squash mixture. Stir the ground flax seeds into the hot water and set aside for 10 minutes. crushed 2 tbsp fresh parsley. garlic and parsley. Mix the mashed butternut squash with the spices. Pour into a well greased muffin tray or ramekins (or you could use a regular greased pie plate or flan dish then cut to size afterwards). chopped asparagus.5 oz (1/2 cup) chickpea flour 1/4 tsp baking powder Method Preheat the oven to 375 deg F (180 deg C). ricotta cheese. 1 tbsp of the olive oil and flour. chopped 2 tbsp fresh cilantro/coriander. Add the diced zucchini. Cheddar cheese.

ensuring that the surface of the pan is covered.
79 Chickpea and Carrot Pancakes
Ingredients 2 small carrots. then flip or turn with a spatula and cook for a few minutes on the other side. You should be aiming for a smooth. You may use canned beans instead of dried in this recipe. Blend the chickpea flour with 6 fl oz (3/4 cup) of the water (you can do this in a food processor) . peeled (if not organic) and grated 4 oz (1 cup) chickpea flour 6 to 8 fl oz (3/4 to 1 cup) water 1 tbsp chopped. Using a ladle. then turn and repeat on the other side. then blot with a paper towel. Place under the grill/broiler and cook for 6 to 8 mins until golden. Stir in the cilantro. then grill them as needed. Mix the pre-soaked black beans with the 2 cups of fresh water and bring to the boil. fresh parsley (optional) olive oil Method Pour boiling water over the grated carrots and soak for 10 minutes to soften them. until the underside is turning brown. Cool to a safe temperature and serve. Heat a little olive oil in a non stick frying pan. changing the soaking water at least once. Cook for around 3 mins. you could try binding it with some whole wheat bread crumbs. garlic. put around a quarter of the batter mixture into the pan. but if the mixture seems a little too thick. TIP: You can freeze excess cakes for future use – we freeze ours before putting them under the grill. tilting the pan to spread it around.100 Baby-Led Weaning Recipes olive oil Method Soak the beans overnight. Place on a greased baking sheet and spray with a little olive oil. Form the mixture into little cakes (patties) of a size of your choosing and refrigerate for 1 hour. relatively thin batter – the carrots will provide some moisture. Meanwhile. for 1 to 1 1/4 hours. so you may not need any more water. In a bowl. We find that the mixture is easy to shape just as it is. then stir in the grated carrots and parsley. but if yours seems to be too soft. heat a little olive oil in a frying pan and saute the onion and garlic until tender. covered. Drain.
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. Repeat the process with the rest of the batter until you have four pancakes (which you can share with baby or freeze for future use). mash together the cooked black beans. Drain. but please look for a low sodium variety or rinse them well if they contain salt. Lower the heat and simmer. until the beans are tender. then stir in up to 2 fl oz (1/4 cup) more. onion and sweet potato.

until thoroughly combined. adding a plain yogurt dip if desired!
81 Whole Wheat Sweet Potato Turnovers
Ingredients FOR THE DOUGH… 6 oz (1 1/2 cups) whole-wheat flour 1/4 tsp baking powder 1/4 tsp baking soda pinch salt 1 tbsp canola oil or vegetable oil around 4 fl oz (1/2 cup) warm water FOR THE FILLING… 1 large sweet potato 2 fl oz milk (use breastmilk/formula if you prefer) 1 tbsp unsalted butter pinch grated nutmeg 2 tsp grated Parmesan cheese Method Preheat the oven to 375 deg F.
80 Tender Chicken Rissoles
Ingredients 1 chicken breast. too! TIP: You can vary this recipe by using shredded squash or sweet potato in place of the carrots. Place the chicken along with all the other ingredients in a blender and process for two minutes. chopped 1 clove of garlic. but they are great by themselves. Cool and serve. into the boiling water and cook for 5 to 10 mins. peeled and chopped 1 stick of celery.100 Baby-Led Weaning Recipes Fold – or cut into manageable pieces – and serve warm. one tablespoon at a time.
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. Lightly grease a baking sheet. 180 deg C. Place all the dough ingredients into a food processor and mix until thoroughly combined. These taste good with an applesauce topping. boneless and skinless 1 tsp curry powder (omit if you’d prefer to keep the rissoles plain) 1 carrot. Bring a saucepan of water to a rapid boil. chopped 1 egg 1/2 tsp dried thyme Method Chop the chicken into small pieces. until the chicken is cooked through. Drop the chicken mixture.

grated 1 oz (1/8 cup) butter 2 oz (1/4 cup) cream cheese 3 fl oz (3/8 cup) milk
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. Dried herbs would be fine too. Using your fingers. When the dough has chilled. salt and pepper until smooth. adding a bit of oil to the mix to make it smoother if needed. then mix with water. or until nice and golden brown and crisp. These are tasty as they are. but our little ones think they’re even yummier served with applesauce for dipping!
82 Chickpea Fritters
Ingredients 200 ml chickpea (or gram) flour 200 ml water salt and pepper to taste olive oil to fry in Method Sieve the flour. You can also add any herbs you like. we added fresh basil to the mix.
83 Cheese ‘N Chive Biscuits
Ingredients 3 oz (3/4 cup) whole wheat flour 2 oz (1/2 cup) unbleached white flour 1 1/2 tsp baking powder pinch freshly ground black pepper 1 tbsp chopped. Place a blob of the sweet potato mixture into the middle of the circle (the amount you need depends on how large you cut the circles). Wrap the dough in food-safe plastic wrap and place in the refrigerator for at least three hours (or just leave it overnight). Use a smaller cup/cutter to make smaller turnovers. Make sure oil is hot before pouring mixture onto frying pan. Place on the greased baking tray and cook in the oven for 20 to 30 mins. Cool and serve. then fold over so that the dough is now in a semi-circle. Fry for a few minutes on each side. roll it out as thinly as possible. seal the edges together – you can then press a fork all the way around the edges to make them look pretty! Keep going until you’ve used up all your dough and filling mixture. until the edges begin to turn golden. Spray the tops of the turnovers with a little vegetable/canola oil. fresh chives (or use 1 tsp dried) 2 oz (1/2 cup) Cheddar cheese.100 Baby-Led Weaning Recipes The mixture should form a ball – you may need to add a little more water to make the ball form properly. Cut out circles – you can use a biscuit cutter or even an upturned cup.

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. Place the sweet potato cubes in a roasting tin and cook for between 20-30 minutes until tender. cinnamon. shaking the tin from time to time to turn them. then stir in the chopped chicken. Cut the potato in half lengthwise. then – using your hands – shape it into a rough circle around 3/4 inches thick. until golden in colour. Knead the dough briefly on a lightly floured surface.
85 Gourmet Sweet Potato Cubes
Ingredients 1 medium sweet potato. rub in the butter and cream cheese until you have a crumbly mixture.100 Baby-Led Weaning Recipes Method Preheat the oven to 400 deg F (200 deg C). Cool to a safe serving temperature. In a bowl. Spoon the potato mixture back into the shell and top with the grated cheese. leaving around 1/4-inch remaining all the way around. Pierce the potato with a fork and bake until tender (around 45 mins). chopped finely 1 tbsp Cheddar cheese. Cool to a safe serving temperature – you should get around six to eight biscuits using this recipe… plenty for you and baby to share!
84 Twice Baked Sweet Potato
Ingredients 1 medium sweet potato 2 tbsp cooked chicken. Using a fork. peeled and cut into 3/4 inch cubes 1 pinch each of turmeric. mash the potato with the yogurt and chives. and scoop out the flesh. to really bring out their flavour!). finely chopped (optional – the potato will taste great without meat if your baby follows a vegetarian diet) 1 tbsp natural yogurt 1 tsp fresh chives. grated Method Preheat the oven to 375 deg F (180 deg C). circles etc). Toss the sweet potato cubes in the spiced oil mixture until thoroughly coated. incorporate the milk into the mixture until it holds together loosely. Put the shapes onto an ungreased baking sheet and cook for 15 to 20 mins. paprika and cumin 1 tbsp olive oil or pure coconut oil Method Combine the spices with the oil (if you wish. Using your fingers. you can heat a small saucepan and ‘toast’ the spices for a minute or two first. Place all the dry ingredients and cheese in a bowl and mix thoroughly. Cut the dough into any shape you choose (fingers. Return to the oven and bake until the cheese is melted and golden. Preheat the oven to 350 deg F (180 deg C).

Fry the sausages in a little olive oil until golden brown. Chill for 2 hours.100 Baby-Led Weaning Recipes Method Preheat your oven to 400 degrees deg F (200 deg C). Place the chicken/sweet potato balls in the natural yogurt. though). Put the coated nuggets on to the foil and place in the oven. try chopping it before it’s fully thawed – it’s much easier! Make sure it’s thawed before you mix it with the other ingredients. or with a dip. then add the wheat germ. then saute in the butter with the grated carrot until the veggies are tender. Serve as they are. Add the chicken nuggets. Shake thoroughly to mix. a few at a time. Take a large zip-top plastic bag and put in the bread crumbs. Bake for 10 minutes then carefully turn the pieces over. then cool and serve. or the ‘nuggets’ will be squishy and hard to coat with breadcrumbs). Chop the chicken breast into little pieces (if using frozen chicken. stirring to coat. cheese. Stir in the egg yolk and parsley. then dip the sausages in the yogurt and roll them in the breadcrumbs until they are thoroughly coated. Then close the bag and give it a gentle shake to coat the pieces. Make ’sausage’ shapes from the mixture with your hands. Bake for another 10 minutes. Check that the chicken is cooked through. Line a baking sheet with foil and spray with cooking spray.
89 Cheese and Veggie Sausages
Ingredients 2 oz (1 cup) whole wheat breadcrumbs 1 heaped table spoon wheat germ 1 tbsp butter 2 spring onions/scallions/green onions 6 oz (1 1/2 cups) grated carrot 5 oz (1 1/4 cup) Cheddar cheese 1 egg yolk natural yogurt little olive oil 1 tsp chopped. Mix the cooked veggies with around half the breadcrumb/wheat germ mixture. basil and thyme. fresh parsley Method Make the bread crumbs by processing slightly stale bread in your food processor. to the crumbs. Finely chop the onions. before cooling and serving.
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. Set aside. Mix the chopped chicken with enough mashed sweet potato for you to be able to form the chicken into nugget-sized balls (don’t use too much sweet potato.

Take the dough from the fridge and pull it into 20 roughly equal pieces.
92 Easy Cheesy Whole Wheat Scones
Ingredients 4 oz (1 cup) plain/all purpose flour 4 oz (1 cup) whole wheat/wholemeal flour 4 level tsp baking powder 2 oz (1/4 cup) butter pinch mustard powder (this won’t make the scones hot. Fold the edges of the circle together and press firmly. Place a heaped tablespoon of the veggie mixture in the middle of the circle then wet your finger and run it around the edge of the circle – this will help the dough stick together. You can tell when the scones are ready by pressing the sides – they should feel firm. then turn the samosas over and cook for another 10 minutes. then roll out until 3-4 inches across. Place on a greased baking tray and bake for 10 minutes. saute the onion and garlic in olive oil until tender. then stir in the grated cheese. Meanwhile. then stir in the peas. In a bowl. combine the cooked potatoes and carrots with the cooked onion and garlic. Add the spices and cook for two minutes.100 Baby-Led Weaning Recipes Steam until fork tender. but gives a richer flavour) pinch freshly ground black pepper 4 oz (1 cup) Cheddar cheese. Bake for 10 minutes. rather than cooking the scones first. then roll out to a thickness of 1/2 inch and cut into whatever shapes you choose. finely grated milk for mixing Method Preheat the oven to 450 deg F (230 deg C). Mix the two types of flour in a bowl with the baking powder. then seal them by pressing with a fork or pinching the dough together between thumb and forefinger. Rub in the butter until the mixture resembles breadcrumbs. then freezing them). Squash each piece into a small circle on a lightly floured surface. Stir in enough milk to achieve a soft rolling consistency. (NOTE: This recipe yields around 10 scones – if you decide to freeze some for future use. stirring continuously. Cool and serve!
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. Place on a greased baking sheet and drizzle with a little olive oil. mustard powder and black pepper. until golden brown. Heat the oven to 400 deg F (200 deg C). we recommend freezing the uncooked dough at this point.

Stir in one egg yolk. thoroughly drained 2oz (1/4 cup) cooked sweet potato. chopped finely 4 oz (1 cup) dried breadcrumbs Method Preheat the oven to 360 deg F (180 deg C). Dip each nugget into flour. butter. crushed 2 tbsp fresh parsley. then spray a little oil on to the croquettes themselves. use your hands to shape it into around 10 croquettes or balls. until golden If you want to save some of the croquettes for use in the future. Mash the sweet potato and white potato with the chives and cheese. Beat the second egg yolk. Spray a baking tray with oil and place the croquettes on it. garlic and parsley.100 Baby-Led Weaning Recipes
93 Baked Sweet Potato Croquettes
Ingredients 1/2 lb cooked sweet potatoes 1/2 lb cooked white potatoes 2 egg yolks. and coat thoroughly. making sure they are well coated. beaten pinch freshly ground black pepper 3 tbsp grated Cheddar cheese 1 tbsp fresh chives. Form into nugget shapes and chill for 20 minutes. then into the breadcrumbs. Dip each croquette into the egg yolk.
95 English Muffins
Ingredients 2 fl oz (1/4 cup) warm water 47
. then into the egg yolk and finally into the breadcrumbs. chopped finely pinch freshly ground black pepper flour whole wheat breadcrumbs olive oil Method Combine the lentils and sweet potato in a bowl and mash together thoroughly. then cool and serve. mashed 2 egg yolks 1 tbsp unsalted butter (softened) 1 garlic clove. When the mixture is cool enough to handle. Fry in olive oil until golden brown on all sides.
94 Lentil and Sweet Potato Nuggets
Ingredients 4oz (1/2 cup) cooked red lentils. Bake in the oven for 15 to 20 mins. then we recommend freezing them before cooking them for best results.

by which time the mixture should look frothy. chopped 48
. adding more flour if the mixture is a too soft. Roll out the risen dough on a floured work surface into a thick sausage. combine the flour with the salt. In a separate bowl. Finally. combine the milk. Transfer the muffins. Allow cooked muffins to cool. Cover the bowl with a clean tea towel and set aside in a warm room for 45 mins to one hour. In one bowl. for frying For the sauce 1 tbsp olive oil 1 medium red onion. Oil the sides of a clean mixing bowl and place the dough inside. split each muffin and toast them… and they are now ready to serve!
96 Mini Meatballs
Ingredients 110 g (4 oz) beef mince 110 g (4 oz) veal mince 110 g (4 oz) pork mince 30 g (1 oz) fresh white breadcrumbs 3 tbsp milk a small handful of parsley leaves. one by one. oil and a beaten egg. Knead it thoroughly for 10 mins. Slice along its length at 1 1/2 to 1 3/4 inch intervals.100 Baby-Led Weaning Recipes 1 package of dry yeast 1 tbsp sugar 8 oz (2 cups) whole wheat (wholemeal) flour 4oz (1 cup) white flour 1tsp salt 8 fl oz (1 cup) of milk 3 tbsp vegetable oil 1 egg Method Dissolve the yeast and the sugar in the warm water and leave for 10 mins. Combine the wet ingredients with the dry ingredients and mix thoroughly. chopped 2 tbsp freshly grated Parmesan salt and pepper. Cover the muffins once again with the clean tea towel and leave in a warm place for a further 30 mins. Lightly flour a work surface and turn out the dough. on to a hot griddle and cook for a few minutes on each side until golden brown. until it has doubled in size (if your room is not particularly warm. try placing the bowl in an unlit gas oven – the pilot light alone raises the temperature sufficiently to help the dough rise). Add the frothy yeast mixture to the other liquid ingredients. to season 2–3 tbsp sunflower oil. Turn it over several times to ensure that the surface of the dough is covered in oil.

For oven browning Pre-heat the oven to 200ºC/400ºF/Gas 6/ Fan 180ºC.
97 Salmon Footballs
Ingredients 1 medium potato. bring to a boil. Serve with spaghetti or in hollowed out French bread. You can now either fry the meatballs or cook them in the oven. Add the tomatoes. Parmesan and salt and pepper to taste. crushed 1 x 400 g can chopped tomatoes 11/2 tbsp tomato purée 1 tbsp sun-dried tomato purée 1 tsp soft light brown sugar 1/4 tsp dried oregano 50 ml (2 fl oz) vegetable stock Method These are perfect for small mouths. Return to the pan and add the browned meatballs. and season to taste with salt and pepper.100 Baby-Led Weaning Recipes 1 garlic clove. milk. Add the garlic. oregano and vegetable stock to the onions left in the pan. Heat the oil in a large pan and sauté the onion for 10 minutes. You could substitute chicken mince for either the veal or pork or use just one type of mince. Transfer the browned meatballs to the sauce using tongs or a draining spoon. First. Meanwhile add the beef. Take rounded teaspoonfuls of the meatball mixture and form into about 30 small balls. Whiz for a minute to chop everything then add the breadcrumbs. sugar. Put two tablespoons of sunflower oil on the hot baking sheet and add the meatballs. until golden. Purée the tomato sauce until smooth. Drain on kitchen paper. Pulse until well combined. then transfer half to a food processor. until soft. Simmer for a further 5–10 minutes. veal and pork mince to the onions in the food processor. For frying Heat the oil in a large non-stick frying pan and fry in batches of 8–10 meatballs for 2–3 minutes on each side. turning halfway through. make the sauce. unpeeled 150g 70g salmon a squeeze of lemon juice a knob of butter 2 spring onions chopped 1 tsp sweet chilli sauce (optional) 2 tbsp ketchup half tbsp mayonnaise 1 tbsp seasoned flour 1 egg. reduce the heat and simmer for 25 minutes. parsley. purées. cook for 1 minute. lightly beaten 50g breadcrumbs 2 tbsp sunflower oil for frying
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. Put a lipped baking sheet in the oven when you switch it on and allow it to heat up. Bake for 20 minutes.

If you want a really smooth texture. Take tablespoonfuls of the mixture and form into small cakes. Fry the burgers in the remaining oil for 4 to 5 minutes on each side over a medium-tolow heat. pulse all the ingredients together in the food processor for a few seconds. combine all the ingredients in a bowl and season to taste.
99 Fish Fingers
Ingredients 200g fillet of cod. skinned or use plaice or sole Salt and pepper 20g plain flour 1 lightly beaten egg 30g cornflakes 1 and a half tbsp sunflower oil
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. Flake onto a plate and leave to cool slightly. crusts removed 250 g (9 oz) minced beef 3 tbsp tomato chutney (or you could use tomato relish) salt and freshly ground black pepper 1–2 tbsp flour. being careful not to break the fish up too much. If you want perfectly round footballs then you will need to deep fry the salmon balls. Fold in the flaked salmon. Cook the salmon in the microwave for a couple of minutes with a squeeze of lemon juice and a knob of butter. Drain and when cool enough to handle. chopped 3 tbsp sunflower oil 1 garlic clove. for dusting Method Sauté the onion in 1 tablespoon of sunflower oil for 5–6 minutes until soft.
98 Yummy Burgers
Ingredients 1 medium red onion. crushed 1/2 tsp thyme leaves 2 slices white bread. Tear the bread into pieces and put in a food processor with the onion mixture and blitz together. Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden. mayonnaise and salt and pepper to taste. peel and mash. Alternatively cook the burgers under a pre-heated grill. because of the sugar in the tomato chutney the burgers have a tendency to burn. Form the mixture into 6 burgers using flour-dusted hands. Add the garlic and thyme and cook for 1 minute. Serve in a bun with lettuce and tomato. Mix the potato with the spring onions. Dust in seasoned flour. ketchup.100 Baby-Led Weaning Recipes Method Boil the potato in lightly salted water for 25 to 30 minutes until tender (to a table knife). chilli sauce. If not. If you fry over a high heat.

Coat with flour. Serve with pitta and salad and either natural yoghurt or.
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.
100 Falafal
Ingredients 4 spring onions. garlic.100 Baby-Led Weaning Recipes Method Put the cornflakes into a plastic bag and crush using a rolling pin and spread out onto a plate. Lightly oil hands and form mixture into small burger shapes. cut into one inch pieces 2 cloves garlic. Rub a little vegetable oil on each patty. Fry patties for about four minutes on each side or until golden brown and crisp. Cut the fish into 6 strips and season with salt and pepper. coriander. cumin. rinsed and drained 1/2 cup white breadcrumbs pref. Put onto kitchen roll to absorb excess oil. continue to pulse/mash until the batter has the consistency of porridge. seeded and chopped Whisk together and chill. baking powder. herbed cucumber yogurt: 1 cup natural yoghurt 1 clove garlic minced 2 dessert spoons lemon juice 1/2 cucumber. Add some olive oil to help mix if needed. Dip into lightly beaten egg and then coat with the crushed cornflakes. and mint preferably in a food processor Add the chickpeas. Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes. made from stale bread 1 teaspoon cumin 1 teaspoon baking powder 1 teaspoon Tabasco vegetable oil 2 tablespoons olive oil (original recipe calls for 1/2 tsp salt which I omit) Method Finely the spring onions. breadcrumbs. halved 1/2 cup coarsely chopped fresh coriander 1/4 cup coarsely chopped fresh mint 1 (400g) can chickpeas. Let the olive oil get hot (but not smoking) in a large frying pan over medium heat. turning halfway through or until golden and cooked through. if you can be bothered. and Tabasco.